A show-stopper to impress your guests.
Time 50 Minutos
We recommend Greek Soy or Coconut yogurt for texture
Preheat the oven to 160ºC.
Place the almonds on one baking tray and grains and seeds on the other and place it in the oven for about 5 minutes.
Cut the cauliflower into florets. Wash thoroughly and drain excess water.
Increase the oven temperature to 220ºC. Crash the toasted spices in a mortar or grind using a blender, adding the ground turmeric and the cayenne or hot paprika, until you have a more or less homogeneous mixture.
Place the cauliflower in a bowl and mix with the spices, a splash of olive oil and a pinch of salt.
Spread on a baking sheet and roast, stirring occasionally, for about 20-25 minutes. The cauliflower should be al dente, tender on the inside but slightly hard and toasted on the outside.
3. Yogurt dressing
Season the yogurt with salt and pepper, add the zest and lemon juice and a little olive oil, mix well until it has a creamy texture. To decorate, cover with the previously washed and chopped parsley and almonds.